Kaju

Pistachio Kaju Katli (Kaju Pista Barfi)

From Nestlé® you will need

Nestle Pistachio Topping Squeez

Nestlé® Pistachio Flavoured Topping Squeezy 450g

From the kitchen you will need

  • Dry Base:
  • pistachios 1 cup
  • cashews 1 cup
  • cardamom powder ½ tsp
  • A pinch of salt
  • Wet Base:
  • Nestlé pistachio squeezy Sweetened Condensed Milk ½ cup
  • ghee 1 tbsp
  • Finely chopped pistachios for decoration 100 g

Step by Step

Step
1

  • Add pistachios and cashews to a blender. Pulse until you get a fine flour-like powder. Do not over-blend; otherwise, it will release oil.
  • Sift the mixture to remove lumps. Add cardamom powder and a pinch of salt.

Step
2

  • In a nonstick pan on low heat, add: ½ cup Nestlé pistachio squeezy Sweetened Condensed Milk,1 tbsp ghee. Warm gently until smooth.
  • Add the pistachio–cashew powder and mix well.
  • Keep stirring on low heat until the mixture forms a soft dough that leaves the sides of the pan. About 5–7 minutes.
  • Remove from heat and let it cool slightly

Step
3

  • Transfer the warm dough onto parchment paper. Place another sheet on top and roll it to ½ cm thickness.
  • Remove the top sheet. Cut into diamond shapes (classic katli style).
  • Sprinkle chopped pistachios on top, pressing lightly.

From Nestlé® you will need

Nestle Pistachio Topping Squeez

Nestlé® Pistachio Flavoured Topping Squeezy 450g

From the kitchen you will need

  • Dry Base:
  • pistachios 1 cup
  • cashews 1 cup
  • cardamom powder ½ tsp
  • A pinch of salt
  • Wet Base:
  • Nestlé pistachio squeezy Sweetened Condensed Milk ½ cup
  • ghee 1 tbsp
  • Finely chopped pistachios for decoration 100 g

Step by Step

Step
1

  • Add pistachios and cashews to a blender. Pulse until you get a fine flour-like powder. Do not over-blend; otherwise, it will release oil.
  • Sift the mixture to remove lumps. Add cardamom powder and a pinch of salt.

Step
2

  • In a nonstick pan on low heat, add: ½ cup Nestlé pistachio squeezy Sweetened Condensed Milk,1 tbsp ghee. Warm gently until smooth.
  • Add the pistachio–cashew powder and mix well.
  • Keep stirring on low heat until the mixture forms a soft dough that leaves the sides of the pan. About 5–7 minutes.
  • Remove from heat and let it cool slightly

Step
3

  • Transfer the warm dough onto parchment paper. Place another sheet on top and roll it to ½ cm thickness.
  • Remove the top sheet. Cut into diamond shapes (classic katli style).
  • Sprinkle chopped pistachios on top, pressing lightly.